Roasted Garlic Zucchini And Squash Recipes

Steps:

• 1. Cut zucchini and squash in half lengthwise, then slice into 1-inch pieces,
• 2. Place squash, zucchini, onion, garlic, red pepper, salt, and pepper into a bowl, mix well.
• 3. Lightly spray 9x13 inch pan with cooking spray. Pour ingredients into a baking dish. Drizzle with olive oil.
• 4. Place in pre-heated 450 degree oven and bake for 20 minutes or until veggies are fork-tender.
• 5. Remove from the oven. Sprinkle with both kinds of cheese and fresh basil. Enjoy!
• 6. I usually slice my zucchini and squash into fourths lengthwise. This way you get more bite-size pieces.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Steps:

• Preheat oven to 450.
• Grease roasting pan with olive oil.
• Chop zucchini and yellow squash and put into large bowl.
• Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
• Pour squash into roasting pan and spread it out until it evenly covers the pan.
• Bake 15 to 20 minutes, stirring once until cooked through.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.